500 gms fish of your choice (I have used cod filets)
Mustard Oil- 2 tbsp. Mustard oil adds a unique flavor to the dish but you can substitute this with any oil of your choice.
Onions – 2 large, finely chopped
Garlic – 5-6 cloves, finely chopped
Green chili – slit lengthwise, 1 or 2 depending on the spice level you desire
Curry leaves – 7-8 leaves
Mustard Paste – 2 tbsp, Use any commercially available mustard paste that is coarse and grainy. You can decrease the amount of the paste if you do not like pungent flavors
Tamarind – 1 small lemon sized ball. Soaked in warm water.
Salt to taste.
Fresh coriander- chopped
Rub the fish with salt and turmeric and some tamarind juice and let it sit for 15-20 minutes. Pan fry the fish in hot oil on both sides. Mustard oil works very well to add a specific pungent flavor to the fish but you can use an oil of your choice as well.
For the curry:
Heat 2 tbsp oil in a pan and add mustard seeds. Once the seeds pop, add curry leaves and finely chopped onions. Stir fry the onions until translucent. Meanwhile, lighty mash the soaked tamarind in water to extract the pulp. Separate the pulp and seeds and save the pulp for later use.
Now add garlic and green chili followed by mustard paste, tamarind pulp and salt. Add water depending on the consistency of the gravy you desire. Let the mixture boil for 2-3 minutes. Now add the pan fried fish to the gravy and let it simmer on low heat for 3 minutes or so.
Garnish with fresh coriander leaves and serve with basmati rice and a red onion salad.